After a stressful day with a broken washing machine, some chocolate was required!
This Mousse recipe is from a little book I received today from Sarah Moss - Thank you Sarah x
The Tuile biscuits are a Leiths recipe and this is the first time I have made them.
Mousse Ingredients
100g of milk chocolate
2 eggs (separated)
70 ml double cream
Melt the chocolate in a bowl set over a pan of simmering water then stir in the egg yolks and allow to cool slightly.
Whip the cream in one bowl to soft peaks, and beat the egg yolk in another bowl until stiff.
Fold the cream into the chocolate, and then fold in the egg whites. spooon into Ramekin dishes or other suitable dish / glass and chill for 2 - 4 hours. This is a lovely light bubbly mousse and the amounts above gave me enough for 6 ramekin sized mousses.
Next job was the tuiles, and for something so simple looking they were very fiddly!
Ingredients
55g of butter (melted)
2 egg white
115g caster sugar
55g plain flour
1. Heat oven to 190/ 170 fan/ Gas 5
2. Line 2 baking sheets with baking parchment each cut into 4 squares - don't be tempted to use greaseproof because some brands of that still stick to the tuiles.
3. allow butter to cool to room temp, beat the egg whites with a fork to break them up a little then stir in the sugar. Stir in the butter and finally add the flour. This will give you a batter type mixture.
4. Spread the batter into very thin rounds or thin strips on the baking paper ( I did strips, dropped a half teaspoon of batter on to the baking sheet then spread it down with a palette knife.)
5. Bake for 5 - 7 mins or until lightly browned. lift the biscuits using the paper and drape over a rolling pin to give a curved shape. Leave to cool then gently remove baking parchment.
and Enjoy!!
This is a lovely biscuit, Much simpler than the french style Macaroons, but just as tasty!
Can't remember where this recipe came from as I have it scrawled on a piece of paper in my recipe book.
Preheat oven to 180/ 160 fan/ gas 4
Line a large baking sheet with baking paper
Weigh 100g of ground almonds into a bowl then sift in 125g icing sugar and 1 Tbsp Cocoa powder and stir.
Whisk 2 egg whites until stiff then fold gently into other ingredients. If you have a pipng bag fill it with the mixture with a plain nozzle fitted or if you don't have a pipng bag, fill a food bag and snip off the corner. Pipe 24 small blolbs about 3cm across, leaving a little space between each for them to spread. Wet your finger then use it to gently smooth the surface of each blob, and then leave to dry out for 15 minutes.
Bake for 15-20 mins until Macaroons feel firm and peel easily from the paper. Leave to cool on the paper and then peel off.
For the filling gently melt 50g dark chocolate until smooth, then stir in 2 tbsp of warm milk.leave to cool slightly then use to sandwich 2 macaroons together.
I love this recipe, maybe a little bit too much!!
The recipe comes from BBC Good Food, and always turns out a good result.
http://www.bbcgoodfood.com/recipes/1172/vanilla-shortbread-dough
They have neglected to include cooking times and temperatures though, but I bake at 180/gas 4/fan 160 for about 11 mins.
A tip I have for ensuring an even thickness for all biscuits, and therefore a good bake is to roll out the dough using guides at the side, I use 2 hard plastic drinking straws, and rolling the rolling pin along these with the dough in between works very well.
Here is a picture of my Shortbread, with my usual liberal dusting of icing sugar!
A great use for this Shortbread is as a gift, who wouldn't want to receive a jar of delicious Shortbread? Yum!
